One can never be disappointed when consuming a delectable piece of sinfully delightful ‘fudge’. Along with satisfying my sensory attributes I was also mildly curious to come across crème brulee in this interesting form.

Thus a reassuring word to the dubious readers it does not disappoint, layer on layer of rich sweet gooey loveliness molding into one then startling accentuated by the crunchy sweetness of granulated sugar on top.

Another fascinating aspect of this delectable dish, is that it is frightfully easy to make and even a novice cook can produce a Michelein star quality batch without too many tears. To be enjoyed with a cup of tea, after dinner coffee or just when you’re in the mood, a piece of crème brulee fudge is a moment of unadulterated happiness that all should indulge in!

Ingredients

Method

In a small sauce pan combine butter, sugar and evaporated milk. Bring to a boil and continually stir. If you have a candy thermometer bring it up to a temp. of 240 F. But if you don't have a candy thermometer keep an eye on it, When it's boiling as soon as brown bits begin to start forming( caramelizing sugar) take it off the heat. You DON'T want it to go past this stage.

Mix in your white chocolate chips, marshmallow and vanilla. Combine until all the chocolate is melted and mixture is smooth.

Pour into your foil lined 8 x 8 pan. Sprinkle your raw sugar all over the top. Place in the oven with the broiler setting on for a few minutes. You want to melt and brown the sugar on top not burn it, so best to keep an eye on it.

By Mayuri Jayasinghe